Berry Egg Liqueur Cake

For the berry-egg liqueur cake, first prepare the cake base. Separate the eggs and beat the yolks with the sugar until thick and creamy. Add the butter and mix.

Sprinkle in almond kernels and chocolate shavings, gradually add the remaining ingredients for the batter and mix. Finally, gently fold in the stiffly beaten snow. Line a cake springform pan (280 mm in diameter) with baking paper and pour in the batter. Bake the base at 160-170 degrees Celsius for 50 minutes. If it is not a convection oven, the baking time will be extended by 5-10 min.

Wash fresh berries for the filling, save a few for the decoration. Place a springform rim around the cooled base, mix the berries with sugar and fold into the whipped cream (save some of the cream for the garnish). Soak the gelatine, squeeze out and heat. Add the liquid gelatine to the berry and cream mixture. Smooth the mixture onto the cake base and refrigerate for approx. 1-2 hours. Then pour eggnog over it and decorate the berry-eggnog cake with whipped cream and berries.

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